Scallops and Creamy Pea Fettuccine

1 (8 ounce) package whole-wheat fettuccine

1 pound large dry sea scallops

¼ teaspoon salt

1 tablespoon extra-virgin olive oil

1 (8 ounce) bottle clam juice

1 cup low-fat milk

3 tablespoons all-purpose flour

¼ teaspoon ground white pepper

⅛ teaspoon salt

3 cups frozen green peas, thawed

¾ cup shredded Romano cheese, divided

⅓ cup chopped fresh chives

½ teaspoon lemon zest

1 teaspoon lemon juice

Bring a large pot of lightly salted water to a boil; cook the fettuccini at a boil until cooked through yet slightly firm, about 6 minutes; drain.

Season the scallops salt.

Heat olive oil in a large non-stick skillet over medium-high heat and cook the scallops until golden brown, 2 to 3 minutes per side. Transfer scallops to a plate.

Pour the clam juice into the skillet.

Whisk together the low-fat milk, flour, white pepper, and 1/8 teaspoon salt until the mixture is smooth; whisk into the clam juice. Reduce heat to low and bring the sauce to a simmer, whisking constantly. Cook until thickened, 2 to 3 minutes.

Return the scallops and any accumulated juices to the skillet and stir in the peas until thoroughly combined. Return to a simmer.

Gently mix the cooked fettuccine, 1/2 cup of Romano cheese, chives, lemon zest, and lemon juice into the scallops and sauce. Sprinkle with remaining 1/4 cup of Romano cheese to serve.